Step 1

Heat olive oil in a medium pan with a tightly fitting cover over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.

Step 2

Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).

Step 3

Stir the rice, vegetable stock, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil. Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 minutes).